Double Chess Cake
By VicentaLakin
Autumn's coming and the weather's getting cold. It's time for some energy. I've always wanted to make a cake with a little cream, but I don't get tired of the fact that the bottom is butter, it's thicker, it's glucose, it smells like rum, it tastes like a cake in your mouth
Recipe Recommendations
- butter 175g
- fine sugar 125g
- baking powder 2g
- eggs of 3
- low-gluten flour 210g
- cocoa powder 10g
- warm water appropriate amount
- milk 50g
- cheese 100g
- light cream 100g
- Rum syrup water 60g
- rum 5g
- sweetening
- roast
- an hour
- ordinary
Steps for Double Chess Cake
1
First of all, the cake component: the butter softens, and the sugar is used with an electric omelet。
2
Egg fluid in the bowl, break up。
3
The egg fluid is put into butter four times, slowly spreads into size, and each time the egg fluid is added, it is necessary to wait until the butter is fully absorbed and added to the next one。
4
It's buttered in good shape, feathered。
5
It's been sifted with low-banded flour and powdered powder。
6
Add milk to the paste and mix it with a razor。
7
The square mousse mold, wrapped in tin paper at the bottom, then scraped half of the face into the mold and scraped it with a scratchboard。
8
Put it in a preheated oven, 180 degrees up and down, 25 minutes。
9
Coco powder is converted into cocoa paste with a little warm water and then added to the other half of the paste just left, mixed into chocolate paste, also evenly scraped and baked in the oven。
10
Get out of the oven and stay cool and rip off the tin paper。
11
The rum syrup is then made, and sugar and water are used to heat up the microwave until it is burned, and then the rum is prepared to mix up。
12
And then I'll make the mid-cream part: cream cheese and sugar insulation。
13
It's light cream to 60%. It's a little bit thinner than the butter of Bimus。
14
And then you add fresh cream to soft cream cheese。
15
Combination。
16
Cut three of the cake embryos in the front。
17
And then the surface brushes the rum syrup, so that the cake is completely diluted, so that the cake's wet taste, as well as the perfume。
18
Put butter sauce on a piece of cake and then cover the cake embryo (in three groups, original + chocolate + original)。
19
And cut the two long pieces of cake in three。
20
And then we put three of them together, which also needs to be stabilized with light milk。
21
Finally, put milk sauce around the cake, and it's broken。
22
Cut and eat。